Canned sorrel recipes and tips for freezing it for the winter

Preparation of ingredients

Regardless of the chosen method of harvesting greens, the leaves should be prepared for processing in the same way: the sorrel is sorted out, throwing out rotten or insect-damaged leaves, washed with cold water and dried. If desired, you can immediately cut the leaves for ease of subsequent use.

In addition to the sorrel itself, you will need coarse salt and all kinds of additives: green onions, spices, lemon juice (in the event that you decide to preserve or salt the leaves).

Video "A simple recipe for canned sorrel"

In this video, you will learn a simple recipe for canning sorrel for the winter.

Simple recipes

Along with the freezing popular today, there are a number of simple recipes for harvesting sorrel, which our grandmothers have successfully used. They are good because they do not require significant efforts, they preserve the product and all its useful microelements for a long time.

In its own juice

For this recipe, only the sorrel itself is needed, preferably young leaves. The cooking technology is as follows:

• we prepare jars and lids - wash and sterilize;
• cut the washed and dried sorrel leaves, send them to a dry frying pan;
• heat the greens over medium heat until it changes color and lets out the juice;
• we transfer the hot mass to jars and cork.

With greens

You can roll sorrel not only by itself, the best vitamin pickles are obtained if you add other greens to the sour leaves - parsley, dill or green onions. To prepare a liter jar of a classic vitamin mixture, you will need:

• sorrel - 750 g;
• green onions - 200 g;
• dill - 15 g;
• parsley greens - 5 g;
• water - 0.3 l.

Wash the prepared greens, cut and put in a saucepan. Add 1 tbsp to the mixture. l. kitchen salt and pour in water, put on a small fire. Bring the green mass to a boil and boil for about 10 minutes. We immediately put it in jars and sterilize for about 25 minutes. Now we seal the cans with seaming lids, leave them in warm water until they cool completely. Sorrel, canned with herbs and onions, is ready!

With citric acid

Another interesting way of preserving, which makes an excellent preparation for making mashed soups or filling for pies. Before proceeding with the canning of sorrel in this way, the leaves must not only be washed and dried, but also passed through a meat grinder.

Of the required ingredients:

• 0.5 kg of sorrel leaves;
• 1 tsp citric acid.

Put the sorrel puree in a saucepan, send it to the stove and simmer over low heat for about 10 minutes. At the end of cooking, add citric acid, mix thoroughly. We lay out the finished puree in sterilized jars, roll it up and wrap it until it cools completely.

Without salt

Preserving sorrel in this way eliminates the need for salt.Jars with a blank are perfectly stored without sterilization, there is no need to add vinegar - the natural acidity of the leaves ensures their durability.

Pre-prepared sorrel is placed in clean cans, tamping it tightly. We put the filled containers with herbs in a saucepan with boiling water so that the boiling water covers the jars up to the neck. It is important to monitor how the sorrel "behaves": as soon as the leaves begin to settle under the influence of temperature, add to a full jar.

As soon as the sorrel juice rises to the level of the neck of the can, the workpiece can be removed and closed with tight nylon caps. Cool the greens at room temperature and send them to a dark, cool place.

Freezing rules

Many people prefer to freeze vitamin leaves - this method of harvesting is as simple as possible. All you need to do is send the green mass to the freezer. But there are some subtleties here, so that frozen sorrel meets your expectations.

Before freezing whole or chopped sorrel, it must be washed and dried. Next, the greens are laid out in portioned sachets or containers, making sure that all the air comes out of the package. It is better to freeze the leaves in such portions that each of them is enough for exactly one cooking.

Drying tips

Along with salting, drying is one of the oldest ways of harvesting sorrel leaves. Greens can be dried naturally or with an electric dryer. In the first case, the leaves are tied in small bunches and placed in the air in the shade. It is important that all the leaves dry out evenly, and the sun's rays do not fall on the greens. Pre-cut leaves are placed in an electric dryer.

The finished product has a dark green tint, it is easily rubbed into powder with your fingers. It is important to remember that dried sorrel, unlike salted sorrel, has a specific taste, so before preparing a large batch of herbs, you should make sure that you like the taste of dishes based on it. Store such sorrel in tightly closed glass jars to avoid moisture ingress.

Sorrel, rich in vitamins, is good not only for the preparation of traditional borscht - it is used for spicy pies as a filling, it is used for baking meat rolls and even for exquisite puree soups. A jar of greens, stocked by a zealous hostess in the summer, will definitely come in handy in the winter, and your household will only be grateful to you.